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What was I thinking? When the lovely Martina asked if I could develop a keto Graham Cracker recipe, I though “Why not?”
There was just one teeny little problem though; here in Australia we don’t have Graham Crackers so I had no idea what they should look or taste like.
So, I called in my US friends and asked them to describe them for me. I then chose the three most popular recipes that I could find and cooked them.
Taking into account all of the similarities between the end results of the baking and the descriptions that I received, I deduced that these keto-friendly graham crackers should be not overly sweet or highly flavoured, but with a kind of malty, cinnamon type flavour.
They should be a study cracker and have fork marks on top. So, I’m desperately hoping that I’ve nailed it with this recipe. Let me know if I nailed it or completely bombed. Regardless, I think these are freaking delicious and will be making them again. Enjoy!
Hands-on Overall
Serving size cracker
Nutritional values (per cracker)
Net carbs1.2 grams
Protein2.1 grams
Fat7.2 grams
Calories78 kcal
Calories from carbs 6%, protein 11%, fat 83%
Total carbs2.2 gramsFiber1 gramsSugars0.8 gramsSaturated fat2 gramsSodium36 mg(2% RDA)Magnesium24 mg(6% RDA)Potassium65 mg(3% EMR)
Ingredients (makes 24 crackers)
Instructions
- Cream the butter and the Swerve until light and fluffy, approx. 5 minutes. This step is really important, so take your time and don’t rush it.
- Combine almond flour, flax meal, salt, baking powder, vanilla and cinnamon in a bowl.
- Add eggs and molasses to the creamed butter and mix until combined.
Note: If you don't have any blackstrap molasses, simply replace the granulated sweetener with any erythritol-based brown sugar substitute.
- Add the dry ingredients and mix on low until a dough forms.
- Cut a piece of silicone paper the size of your baking tray (or two, if your trays are smaller). Place the dough ball on top and cover with a second sheet of silicone paper. Roll out until the dough is about 5 mm/ 0.2" thick.
- Score the dough with a knife, cutting it into squares. You can cut them into 24 regular sized crackers, or up to 40 smaller crackers but like I did. Prick each square with a fork in a repeating pattern. Place the sheet back on top and freeze for about 30 minutes.
- Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove tray from freezer and bake for 10-15 minutes. Remove from the oven and switch oven off. Re-cut the lines in the crackers and move them apart on the tray.
- Return the tray to the cooling oven and leave it there for about 10 minutes. The crackers will crisp up further as they cool.
- Store in a sealed container for up to 14 days, although they will soften slightly towards the end.
Ingredients
Instructions
- Cream the butter and the Swerve until light and fluffy, approx. 5 minutes. This step is really important, so take your time and don’t rush it.
- Combine almond flour, flax meal, salt, baking powder, vanilla and cinnamon in a bowl.
- Add eggs and molasses to the creamed butter and mix until combined.
Note: If you don't have any blackstrap molasses, simply replace the granulated sweetener with any erythritol-based brown sugar substitute.
- Add the dry ingredients and mix on low until a dough forms.
- Cut a piece of silicone paper the size of your baking tray (or two, if your trays are smaller). Place the dough ball on top and cover with a second sheet of silicone paper. Roll out until the dough is about 5 mm/ 0.2" thick.
- Score the dough with a knife, cutting it into squares. You can cut them into 24 regular sized crackers, or up to 40 smaller crackers but like I did. Prick each square with a fork in a repeating pattern. Place the sheet back on top and freeze for about 30 minutes.
- Preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove tray from freezer and bake for 10-15 minutes. Remove from the oven and switch oven off. Re-cut the lines in the crackers and move them apart on the tray.
- Return the tray to the cooling oven and leave it there for about 10 minutes. The crackers will crisp up further as they cool.
- Store in a sealed container for up to 14 days, although they will soften slightly towards the end.
Nutrition (per cracker)
Calories78kcal
Net Carbs1.2g
Carbohydrates2.2g
Protein2.1g
Fat7.2g
Saturated Fat2g
Fiber1g
Sugar0.8g
Sodium36mg
Magnesium24mg
Potassium65mg
Detailed nutritional breakdown (per cracker)
| Total per cracker |
| 1.2 g | 2.1 g | 7.2 g | 78 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 2.5 g | 23 kcal |
| Swerve, natural sweetener (Erythritol and chicory inulin based) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Flax meal (flaxmeal), ground flaxseed |
| 0 g | 0 g | 0 g | 1 kcal |
| Cinnamon, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Baking powder, gluten-free |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla powder, dried (from vanilla beans, vanilla pods) |
| 0 g | 0 g | 0 g | 1 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.3 g | 0.2 g | 3 kcal |
| Blackstrap molasses, organic, unsulphured |
| 0.2 g | 0 g | 0 g | 1 kcal |
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